Arts-Culture Preserving the depth and culture of traditional fermented foods
By Diplomacy Journal Lee Kap-soo The following article was contributed by traditional food master Won Mi-kyoung, former professor of Gyeongju University, through the Embassy of Ghana in Seoul. --Ed. Korean traditional fermented foods are more than just culinary staples; they are an exquisite art form crafted by nature and time, encapsulating Korea’s rich history and cultural heritage. One of the foremost figures dedicated to preserving, modernizing, and globalizing this invaluable tradition is Professor Won Mi-kyoung. The Value and Significance of Tradition As the old adage goes, "The taste of